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This Week's
FOOD & WINE TALK RECIPES by
Chef Yves Duron, Mandarin Oriental Macau, China








AFRICAN CHICKEN

INGREDIENTSNET QUANTITYMETHOD
Chicken (spring boneless)
Lemon grass
Onion
Garlic
Chilli red
Ginger
Peanut butter
Tomato paste
Coconut flake
Coconut milk
Vegetable oil
Lemon juice
Bay leaves
Potato wedges
Mix salad and sprout
1/2 pieces
2 pieces
3 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon
1 tablespoon
1 teaspoon
1 teaspoon
1/2 teaspoon
1 teaspoon
1 piece
2 ounces
1 teaspoon
  1. Marinate the chicken with ½ of garlic, chilli, ginger and bay leaves and with the white wine, for at least 6 hours.
  2. Fry the rest of the chopped onion, ginger, garlic, chilli and lemon grass in low heat with vegetable oil, add the tomato paste.
  3. When the mix becomes slightly brown add peanut butter and the roasted grated coconut and lemon juice.
  4. At the last minute add the coconut milk.
  5. Seared the chicken.
  6. Add sauce before serving.
  7. Set on the fried potato wedges.
  8. Decorate with greens and sprouts.


BACALHAU BALLS (100pcs)

INGREDIENTSNET QUANTITYMETHOD
Bacalhau ( salted cod fish/Morue)
Potato
Parsley
Egg
Onion
Garlic
Olive oil
Sauce
2 pounds
2.08 ounces
2 tablespoons
5 pieces
1/2 cups
3 tablespoons
1 teaspoon
2 tablespoons
  1. Chop onion, parsley and garlic, keep aside.
  2. Poach the cod fish and potato and mash them together.
  3. Fry the garlic and onion and mix all the ingredients like a coquette.
  4. Use spoon to make quenelle shape.
  5. Deep fried and it is ready to serve.


BEEF CARVALHO

INGREDIENTSNET QUANTITYMETHOD
Beef tenderloin
Port wine sauce
Garlic
Cream
Quail egg
Parma ham
Potato
7 ounces
1-1/2 tablespoon
1 teaspoon
1 teaspoon
1 piece
1 tablespoon
1.8 ounces
  1. Sear the beef. Cut in three layers.
  2. Boil and blend the garlic with cream.
  3. Fry the sliced potato..
  4. Set the tenderloin wrapped in the Parma ham on the potato cover with a fried quail egg.
  5. Set with port wine sauce and garlic emulsion.


FLAMMED CHOURICO

INGREDIENTSNET QUANTITYMETHOD
Portuguese chourico
Mixed salad
Mix bell peppers
Olive
Aquadente
73 ounces
1 ounce
1 tablespoon
1 teaspoon
1 tablespoon
  1. Seared the sausage (skinless) flamed with the alcohol and set on the plate with the rest of the ingredients.


MANGO SHERBET WITH LEMONOGRASS CREAM

INGREDIENTSNET QUANTITYMETHOD
Mango sherbet
Fresh mango
Sauce (below)
Sauce (1liter)
Cream
Milk
Sugar
Thai lemon leave
Thai lemon grass
3 ounces
1.8 ounce
4 tablespoons
1liter
1 quart
4 tablespoons
1 tablespoon
1 teaspoon
8 pieces


PASSION FRUIT MILK PUDDING

INGREDIENTSNET QUANTITYMETHOD
Cream
Passion fruit juice
Sugar
Vanilla pod
Gelatin
Sugar
Water
Cinnamon
Star anis
Cumin
Szechouan peppercorn
1 quart
1 pound
1/2 pound
1/2
7 leaves
2 pounds
14 ounces
2 pieces
1 piece
1 teaspoon
1-1/2 teaspoon
  1. Set the gelatine in ice water.
  2. Take ½liter of cream and mix with all ingredients and bring it almost to boil.
  3. Incorporate the melted gelatine in the mix and then add the remaining cream.
  4. Pour in small mould.
  5. Reserve in the fridge.
  6. Make a caramel liquidize it with fresh water, and then add the crushed spices.
  7. Use fruits and toile for decoration.
  8. Incorporate some drop of chocolate sauce


SALADA DE ATUM

INGREDIENTSNET QUANTITYMETHOD
Tuna fish
Capsicum
Onion
Coriander
Garlic
Black olive
Olive oil vinaigrette
Broad bean or black eye
Sisho sprout
Honey Wasabi dressing
Seasoning
3.5 ounces
1.1/2 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon
1-1/2 teaspoon
1 teaspoon
2.8 ounces
1 teaspoon
1.1/2 teaspoon
  1. Seared the tuna loin and keep the heart rare. (The slicing will be easier if you keep it in the freezer)
  2. Cook the beans and let them cool down.
  3. Slice onion and capsicum.
  4. Toss with all the other ingredients and flavours it with coriander.
  5. Mix with the honey wasabi dressing and bell peppers and olive oil.
  6. Set in a mould with the sliced tuna topped with the sisho sprout.


SALADE DE POLVO (OCTOPUS)

INGREDIENTSNET QUANTITYMETHOD
Diced cooked octopus
Diced onion
Dice garlic
Diced green bell pepper
Diced tomato
Black olive
Mixed lettuces
Chopped fresh coriander
Fresh chives
Vinaigrette
Seasoning
1.8 ounces
2 tablespoons
1 tablespoon
2 tablespoons
4 tablespoons
1 teaspoon
1.1/2 tablespoon
1 teaspoon
1 teaspoon
1.1/2 tablespoon
  1. Poach the octopus in salt boiling water with pepper & bay leaves to get it tender (about 35mins.)
  2. Let it cool down, then mix it with all the ingredients.
  3. Add the olive oil vinaigrette.
  4. Marinate for 6 hours before serving.
  5. Set it a cabbage leaf.
  6. Decoration with beet root and herbs oil and diced tomato.


SALMON WHITE GARLIC CURRY (4pax)

INGREDIENTSNET QUANTITYMETHOD
Salmon filet
Fresh cream
Shallot
Garlic
Fresh Thai chilli
Seasoning
Turmeric powder
Sugar
Coconut milk
Cumin seed
Mustard seed
Lime juice
Parsley
Mixed steamed rice
1 pound
1 quart
7 ounces
9 ounces
1.1/2 tablespoon
1 teaspoon
1 teaspoon
1 can
1.1/2 tablespoon
1.1/2 tablespoon
3 pieces
2 tablespoons
2.8 ounces
  1. Keep a side few cloves of garlic for decoration.
  2. Crushed the garlic and shallot and boil them with the cream until cooked.
  3. Remove the chilli if you want a mild sauce.
  4. Blended the mix.
  5. Toasted the cumin seed and mustard seed in oil…then add the mix.
  6. Add the rest of the ingredients.
  7. Deep-fry a few garlic cloves and set a side.
  8. Pan fry the salmon fillet.
  9. Set on plate with cream and fried garlic, parsley and sprouts as decoration.


SERRADURA

INGREDIENTSNET QUANTITYMETHOD
Italian Meringue
Water
Sugar
Egg white
Mascarpone
Meringue
Cream (whipped)
Eagle milk (condensed)
Biscuits (powder)
Cacao powder

13/4 cup
1-3/4 cup
1 cup
1/2 cup
1 cup
1 quart
1-1/2 cup
1 pound
1.1/2 tablespoon
  1. Whip the meringue ( Italian) and keep to a side.
  2. Take 1 ¾ cup of meringue and mix it with the mascarpone.
  3. Mix the cream and the condensed milk.
  4. Pour the two creams together and set in glass altering three layer of biscuit crumble.
  5. Add some crisp at the last minute on the top.
  6. Served chilled.


STEAMED COD FISH "CHINESE STYLE"

INGREDIENTSNET QUANTITYMETHOD
Cleaned sea bass fillet Ginger Spring onion Chinese parsley Chilli White sesame seed Veg oil Chinese soya sauce Mixed steamed rice 7 ounces 2 tablespoons 2 tablespoons 1 tablespoon 1-1/2 teaspoon 1 teaspoon 1 tablespoon 1 tablespoon 2.8 ounces
  1. Steam the fish fillet, cover with the ginger and spring onion julienne.
  2. Heat the oil and the soya sauce and pour it over the fish.
  3. Serve it on the mix of wild and Thai rice.
  4. Sprinkle some chopped chillies and Chinese parsley on the top.

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